Maryland-Style Crab Cake Appetizer Over Red Pepper Cream Sauce
ICELANDIC USA Yield: 12 servings. 24 Icelandic Maryland Style Crab cakes, cooked to package direction 16 oz. tomato sauce, prepared 16 oz. roasted red...
Catfish Cakes
From: Chef Jimmy Kennedy, River Run Cafe, Plainfield, Vermont. Yield: 24 servings, 2"x4" cakes. 24 fillets U.S. Farm-Raised Catfish (8 lbs.) as needed,...
Idaho Potato, Crab and Onion Pancake
From: Chef Bradley Ogden, Lark Creek Inn. Recipe is served with Endive and Caviar Salad. Yield: 8 servings. 1 medium Idaho potato (about 8 oz. or 1 cup),...
Hot Stuff: Soups and Stews
What is it about soups and stews, those one-bowl wonders, that makes them such perennial favorites? Theyre the ultimate "slow food," simmered until the...
Salads that Sell
Salads that Sell Salads that Sell Signature salads have a lot going for them. Their ingredients appeal to customers who opt for eating off the lighter...
Soups and Stews
Soups and Stews SOUPS AND STEWS Broths, chowders, chilis and stews. . .All of these one-bowl wonders make for great winter warmers that heat up your menu....
Oils and Shortenings
Short Course on Oils and Shortenings Short Course on Oils and Shortenings Fats, including oils and shortenings, are two of the most basic storeroom items....
Salads Turn Over a New Leaf
Victoria Grovier Victoria Grovier Executive Chef ProBusiness (Bon Appetit Mgt. Co.) Pleasanton, CA I began serving a California almond salad last fall...
Tomato Talk
SPEC SHEET: Tomato Talk SPEC SHEET: Tomato Talk Canned tomato products are a must-have staple for foodservice operators. Heres what you need to know when...
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